So here is another dessert I made for the New year’s party – Creme Brulee. I love CB and so many people do. The nice crispy top with a delicious custard inside. I must confess that I have one of those little blow torches which so helps the whole process. Creme Brulee is really easy to make – it just seems like a really difficult dessert. It has just a few ingredients and you just blend and bake.
Now you do not need to have a little blow torch for just this particular task because that is really the only task that I have used it for . However, if you are a kitchen gadget nutter like me you can get it from Bed bath and beyond or keep looking at Home Goods they always turn up there. If you do not have a blow torch just put the custards in a cold oven and then turn on the grill. The torch helps the sugar brulee very evenly.
I used little shallow cups that I got from Cost Plus. They did not say oven safe but I tried them out and they worked perfectly. They have a little lip at the edge that looks very pretty. The recipe that I used below fills 8 of them. You can use ramekins and I think a 4oz – 6oz ramekin will work.
I used a fresh vanilla bean as I have quite a few of them but you can use vanilla extract as well. If you use vanilla extract two teaspoons should do the trick.
I always use sea salt in most of my desserts. I like the taste of it better. However, if you do not have sea salt, no worries, just use the salt you have.
- 2 vanilla bean
- 6 large egg yolks
- 1 cup confectioner’s (icing) sugar
- 3 cups heavy cream (double cream if you are in the UK)
- 2/3 cup granulated sugar
- pinch of sea salt
Heat the oven to 275°F. Split the vanilla bean down the center and scrape out the seeds. This is best done on a cutting board. Add the seeds to the egg yolks. Add the confectioners sugar and salt and whisk all of them together.
While whisking add the cream in a stream. Whisk until well blended.
Pour the mixture into the 8 cups. Put the cups into a larger baking tray. Mine fit nice and snugly together. Then pour in boiling water around to come up halfway up the sides of the cups.
My cups were quite shallow so I baked them for about 30 minutes. If you have deeper ramekins where the custard is about 2inches or more deep you must bake it for longer. You will know when it is done by jiggling the cup a little, the custard will be jiggly but not liquidy. Once you take it out and let it cool it will firm up more.
Carefully remove the baking dish from the oven and remove the cups from the dish. I used a pair of silicone coated tongs to accomplish the task. Let the cups cool down and then refrigerate them.
To make the sugar crust, put a light dusting of granulated sugar (that is regular sugar) evenly on top of the custard and then blow torch it. Just make sure you have an even light layer of sugar. You can toss out any excess sugar you might have put on. The coating of sugar is very very light. If you are using the blow torch then just go back and forth over the sugar slowly you will see it start burning.
Decorate it and serve. I decorated mine with raspberries.